Slow cooker shredded beef recipe with a hint of citrus flavors hints of the Caribbean but doesn't overwhelm. The perfect healthy shredded beef recipe for tacos, lettuce wraps, nachos, or on its own. Easy, Paleo, and AIP friendly!
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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Sticking to the paleo-based diet like Wahls, AIP, or Whole30 can be hard without the right recipes. We have developed an arsenal of make-ahead and crockpot meals like this shredded beef recipe.
It has citrusy Caribbean inspired flavors that stand on their own but also make a great base for so many options. We especially love it on lettuce wraps with shredded carrots, radishes, and the easiest four-ingredient avocado sauce (which is always in our fridge or as the topping for our Sweet Potato Nachos). Yum.
How to Make Shredded Beef in the Slow Cooker
Put the beef roast, citrus, onions, and spices in the crockpot. Cook on low heat until beef is fall-apart tender. About 6 hours.
I don't bother searing the meat first unless I decide to make this in the oven, like a braise. Speaking of which let's do some quick oven directions.
How to Make Shredded Beef in the Oven
In a large heavy bottom roasting pan, heat 3 tablespoons of oil over medium heat. Season the beef roast with salt and pepper. Sear the meat on each side until brown, 6 to 8 minutes a side.
Deglaze the pan with the citrus juices, add the remaining ingredients and cover. Bake at 325 F degrees for 3 hours. Shred the beef and return to the broth.
Essentially you can make citrus shredded beef in the manner that is easiest for you. Who doesn’t love a recipe that conforms to you? Oh, you? Then give our Pork Roast with Apples a try too!
And honestly, if you can make this, you can absolutely make our Nitrate-Free Corned Beef. Give it a try!
What make ahead, no fuss recipes are your go to? Share in the comments so we can all be healthier together!
Citrus Shredded Beef
- 2-3 lbs grass-fed beef roast we used a blade roast
- 1 1/2 tsp kosher salt
- 1 lime zested & juiced
- 1 orange zested & juiced
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp thyme
- 5 whole cloves
- Place all ingredients in a crock pot on low heat for 6-8 hours.
- Once beef is falling apart tender, remove the beef and drain the broth. Shred the beef with a fork. Be sure to pull out the cloves! Add back enough broth to keep it moist but not wet.
- If the lime and orange aren't juicy you may need to up to a 1/4 cup of water. Have restraint! You don't want it to be soupy.
- Depending on the shape of your roast and the crock pot size you may need to cut the beef into large chunks.
- AIP Compliant